Alberto and Giovanni Vitaloni - risotto keeps together 3 generations of entrepreneurs and 2 Italian regions

Truffle Risotto

Alberto and Giovanni Vitaloni’s risotto is more than a recipe or a delicatessen. It is actually the expression of a very strong bond between 3 generations of entrepreneurs and 2 Italian regions. All are indelibly linked to their family history.

Milan-born grandfather and patriarch Vanni named the eyewear brand and company after the family name. His son Alberto and his grandson Giovanni were both born in Turin and have always enjoyed the risotto cooking tradition than was imported from Lombardy and adapted to the Piedmont taste through the addition of white truffle from the Langhe area.

Alberto has always cooked his risotto ‘al dente’ for family, friends and coworkers, adding some grated truffle when it is the good season. But it is not all about it, as people working with him remember how he used fresh pomegranate from his garden to spice up his recipe. Giovanni has instead sweetened his family risotto to please his many children. There is some secret ingredient replacing scented tuber that make the whole bunch very happy, especially when they gather around the table on Sunday nights before the a new working week begins.

It is not that random that such food can make a strong bond amongst 3 generations of entrepreneurs. Cooking is a process that can be similar to making eyeglasses: primary ingredients are crucial but they are never sufficient to get an excellent result. What makes a difference between an insipid risotto and a great one is a certain artistic touch and the magic of creating something that brings together traditional cooking and the quest for personal style. It’s an all-Italian attitude for unmistakably creative food making. Creating designer eyeglasses is a bit of a mix of the very same ingredients isn’t it?

Let’s have a closer look to the recipe, shall we? Premium ingredients are a must. Please note risotto is good with lots of different vegetables and dressings, from saffron (as in the famous Milanese risotto) to curly endive salad, through pomegranate, asparagus and seafood.

Recipe for 8-10 people risotto is to be tasted in good company


Cooling equipment and tools:

Large non-stick pot with a top Wooden spoon Cutting device for truffle


Ingredients:

1 kilo Arborio rice from Vercelli
1 onion
Some white wine
Some light vegetal broth
Butter and olive oil
Parmesan cheese
Grated Alba truffle or alternatively (for children) a pack of soft Robiola cheese


Execution:

Warm up olive oil and make chopped onions brown. Add some rice letting it slightly toast with a higher fl ame. Add some white whine to your rice and later some boiling broth. Every time you see broth drying up add some extra until rice is cooked (about 20 minutes) Add slices of butter; cover your pot with its top and let the rice boil for other 10 minutes. Add a lot of Parmesan cheese and stir. Before serving add some slices of truffl e that were cut with the appropriate device.


Children’s choice:

Replace truffle with a pack of soft Robiola cheese and stir. Add some Parmesan cheese and serve your risotto.